Baked Grits & Greens

This hearty grits and spinach casserole will fill you up with minimal effort.  Everything can be made and assembled ahead of time - just wait till the morning of to bake and add the baked eggs.  

Baked Grits

Ingredients

• 2 cups stone ground grits
• 3 cups chicken stock
• 3 cups milk
• 8 oz. Colby Jack cheese, shredded, divided
• 4 Tbsp. butter
• 12 eggs
• 1/2 cup cream
• 2 Tbsp. mayonnaise
• 20 oz. frozen spinach, thawed
• Salt & pepper, to taste

Serves 6-8
Cook time: 50 minutes

Preheat oven to 375.
Bring stock and milk to a boil over medium-high heat; when it begins to boil whisk in grits, allow to return to a boil and reduce heat to low.  Cook until grits have absorbed liquid, whisking often, about 25 minutes.  Remove from heat, and stir in half the cheese and all the butter.
Whisk together cream,mayonnaise, 4 eggs, salt and pepper in a medium bowl. Stir half-and-half mixture into grits mixture, fold in thawed spinach.  Place in a 4-quart casserole dish or 9x13" baking dish.  Bake  15 to 20 minutes, until grits are set.
Make 8 indentations in the casserole with back of a spoon. Break remaining 8 eggs, 1 at a time, and slip 1 egg into each indentation. Turn oven to broil and broil 3 to 5 minutes until eggs are cooked to desired degree of doneness and cheese is golden. Cover loosely with aluminum foil, and let stand 10 minutes before serving.